Sinanglaw is a Filipino dish made of beef innards and similar to Papaitan…
Two weeks ago, my hair got a make-over. It was my first hair treatment after being pregnant and giving birth that I’ve never felt so pretty in my life. I got L’Oreal Professionnel’s V-Look and I had to agree with them, the cut, color and style made my face look slimmer.
Oh, you might be wondering why I’m talking about my hair when I should be talking about this Sinanglaw here and what it is. Just a second, I’m getting there.
So, peanutbutter♥ accompanied me in getting the treatment and it lasted for four hours. It was dinner time by the time I was done. We went to the nearby Robinsons Galleria to get dinner and Bagnet Boy caught our eye when we passed by the food court area. We decided to give it a try. I had the Vigan Empanada while he opted for a rice meal with Bagnet (cripsy pork belly) and Sinanglaw.
Sinanglaw is Beef Innards Stew, Bagnet Boy’s version has tripe, pancreas, and intestines and it tasted sooo good I had to recreate it at home.
Sinanglaw is somehow similar to Papaitan but is more sour that bitter.
Anyway, Sinanglaw is best served hot and is eaten with steamed rice or as a beer match (pulutan).
I know it may sound icky but to my non-Filipino friends, but yes, there are many Filipino dishes that uses pork, beef and even goat innards. I hope you’re adventurous enough to try this.
- 250g beef tripe
- 250g beef pancreas
- 250g beef intestines
- 1 cup Kamias, cut into pieces
- 3 tbsp beef bile or ½ cup bittermelon cut into pieces
- 1 large onion, chopped
- a small knob of ginger, chopped
- 2 tbsp cooking oil
- fish sauce to taste
- 6 cups water
- Boil the tripe, pancreas,and intestines in a pot of water. After boiling, throw the water away and cut each into cubes, around1 inch in size.
- In a large pot, heat cooking oil and sauté onion and ginger until onion becomes translucent.
- Add the chopped tripe, intestines, and pancreas and stir fry for 30 seconds.
- Pour in six cup of water and bring to a boil. Turn heat into low and simmer for 1 hour until tripe becomes tender.
- Add the kamias, beef bile or bittermelon and bring to a boil. Simmer for 5 minutes.
- Season with fish sauce to taste.
- Serve with steamed rice